Five Course Dinner
One Hundred Fifty Eight Dollars per Person
First Course
Blanc Mangé D’asperge, Salade de Homard, Caviar de Saumon
Asparagus Panna Cotta, Lobster Salad, Salmon Caviar
SECOND Course
Tarte Tiède Aux Poireaux, Quenelle de Chèvre Frais à la Ciboulette
Warm Leek Tart, Fresh Goat Cheese Quenelle with Chive
Tartare de Tomates au Basilic, Mozzarella et Tapenade D’olives Noires
Heirloom Tomato Tartare, Fresh Basil and Mozzarella, Black Olive Tapenade
Third Course
Filet de Flétan, Pleurotes, Sauce a la Vanilla Tahitienne
Alaskan Halibut, Green Asparagus, Oyster Mushrooms, Tahitian Vanilla Beurre Blanc
St-Jacques du Maine Poêlées Sur Purée de Fenouil, Petits Légumes de Saison
Pan Seared Maine Scallops, Fennel Cream, Seasonal Vegetable Bouquet
Fourth Course
Médaillon D’Agneau, Jus Parfumé a l’Estagon, Poivron Rouge Confit, Aubergine
Pinn Oak Ridge Farm Lamb, Tarragon Perfumed Jus, Red Pepper Confit, Eggplant
Plat de Côte Braisé, Purée de Pommes de Terre, Sauce Cabernet et Échalote Confite
Braised Beef Short Ribs, Mashed Fingerling Potatoes, Cabernet Sauce, Confit Shallot
Dessert Course
Trois Crèmes Brûlées à la Vanille
Three Vanilla Crème Brûlée, Glazed with Carmalized Sugar
Gratin de Fruits de Saison Sabayon au St-Germain
Seasonal Fruit Gratin in St Germain Sabayon
Organic, Local, Farm Raised and Wild Caught Cuisine
Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may
increase your risk of food borne illness.